Anchovies Al Green

Preparation:

Preparation: Take an adequate amount of salted anchovies; the thicker and plumper they are, the better. Rinse them well, remove the bones, and if necessary soak them for a few minutes in water and vinegar. Mash in the mortar: garlic, parsley, excellent oil from the mill. First crush the garlic and parsley, then dilute a little with a little oil, then finish diluting everything in a bowl. You don't have to get a thick cream, but a rather fluid bath; the amount of garlic depends on your tolerance and that of your neighbor; the more, the better. Optional a pinch of basil to perfume; some also add a little chilli, but it alters the taste. Drown the fillets of the dear animals in alternate layers in this cream, which you will have prepared in sufficient quantity to cover them completely. Leave to mature in the fridge, in a not too cold area, for at least a week. They are enjoyed as an appetizer, or an excellent filler for a nice loaf of bread. They can be kept in the fridge for a long time, possibly adding a little oil to cover them.